Title:Contributing WriterEducation:Culinary degree from the Seattle Culinary AcademyLocation:Seattle, WashingtonExpertise:Vegetables, foraging, seafood, sustainability, cookbooksBecky Selengut is a cookbook author, private chef and culinary educator specializing in local seasonal cooking. Her cookbookGood Fishwas an International Association of Culinary Professionals Award finalist; she is also the author ofMisunderstood Vegetables,How to TasteandShroomas well as co-author ofThe Washington Local and Seasonal Cookbookand the memoirNot One Shrine: Two Food Writers Devour Tokyo. Becky has worked under Jerry Traunfeld at Herbfarm, as a chef on a yacht, as an adjunct professor at Bastyr University and as a cooking instructor for PCC Natural Markets. She co-hosts the local foods podcastField to Forkand gives talks on cooking and sustainability. Becky lives and forages in Seattle with her sommelier wife, April.EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
Title:Contributing WriterEducation:Culinary degree from the Seattle Culinary AcademyLocation:Seattle, WashingtonExpertise:Vegetables, foraging, seafood, sustainability, cookbooks
Title:Contributing Writer
Education:Culinary degree from the Seattle Culinary Academy
Location:Seattle, Washington
Expertise:Vegetables, foraging, seafood, sustainability, cookbooks
Becky Selengut is a cookbook author, private chef and culinary educator specializing in local seasonal cooking. Her cookbookGood Fishwas an International Association of Culinary Professionals Award finalist; she is also the author ofMisunderstood Vegetables,How to TasteandShroomas well as co-author ofThe Washington Local and Seasonal Cookbookand the memoirNot One Shrine: Two Food Writers Devour Tokyo. Becky has worked under Jerry Traunfeld at Herbfarm, as a chef on a yacht, as an adjunct professor at Bastyr University and as a cooking instructor for PCC Natural Markets. She co-hosts the local foods podcastField to Forkand gives talks on cooking and sustainability. Becky lives and forages in Seattle with her sommelier wife, April.
EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
